Barbecued Duck

Preparation info
  • Yield:

    2 to 4

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 duck (about pounds), quartered
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Prepare a charcoal grill and have it ready. The coals must be white-hot but not overly plentiful, or the duck will cook too fast. Arrange the grill 6 to 8 inches above the coals.
  • Place the duck pieces on a flat surface and use a sharp knife to cut away the excess, periphe